Artichoke and Jalapeño Savory Pie

A Spring Savory Pie.

Happy first weekend in March! Spring is in the air. To celebrate, here's an eggy, savory pie for the coming greening season, spiked with the kicked-up heat of jalapeños. It's a hybrid of traditional kugel, quiche, and pasta frittata. Kinda postmodern eggilicious. And the best part is, it's a super easy recipe. Perfect for a light brunch, a weeknight supper, or any time you crave huevos. Which is less fraught with guilt, now that the Powers That Be have decided eggs are not the enemy they once touted. Especially if you use organic eggs from humanely raised, vegetarian fed free-range chickens. Happier eggs contain higher levels of omega-3 fatty acids, beta-carotene and vitamins A, D and E, it turns out. Which makes this frittata pie idea a nutritious way to use up leftover gluten-free spaghetti.

We love the warmth and fire of jalapeños with eggs. But if you are less of a fan, cut back on the jalapeños and use something mild instead, such as roasted red peppers. To make this frittata style pie dairy-free, like I do, use your favorite non-dairy, vegan cream cheese.

Briefly heat the leftover cold noodles in a skillet with a touch of olive oil if needed, to soften. Arrange the noodles in the bottom of the pie plate.

Return the skillet to the burner and heat a dash of olive oil; add the garlic and artichokes and briefly cook- for two minutes. Turn off the heat and set aside.

Using a spoon, place dabs of the softened cream cheese all over the top of the noodles. (Skip this step if using yogurt.)

In a large measuring cup, whisk the eggs (if you are using yogurt, add it in now) till frothy. Set aside.

Arrange the garlicky artichoke hearts in a circular pattern, tucking the wide end into the noodles (placing pointy tips up).

Sprinkle the noodles and artichokes with the chopped jalapeños. Season with cilantro, sea salt and pepper.

Pour the egg mixture all over the top of the noodles, allowing it to seep down in and around all the nooks and crannies.

Arrange the sliced tomatoes on the top. Sprinkle with more cilantro, sea salt and pepper.

Bake the pie for 50 minutes or so until the center is set and the edges are golden brown. Test the center for doneness with a wooden pick- it should emerge dry, not wet. If it is wet in the middle, bake it until the center egg mixture is set.

Allow the pie to sit and rest for ten minutes before cutting and serving. Serve with a crisp herb or baby green salad with clementine sections.

Cook time: 50 to 60 min

Yield: Serves 6

Recipe Source: glutenfreegoddess.blogspot.com

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About this blog:

Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (aka also eggless) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka still yummy while vegan). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.